There may not be a lot of preparation to this Pasta and Sauteed Vegetables dish, but there is definitely a whole lotta taste goin’ on! The secret? Simply slice and saute a carrot, onion, red pepper, and clove of garlic. Toss in a cup or so of sweet corn and can of cannellini beans. Heat through, and serve atop multi-colored vegetable cork-screw pasta. Add a dollop of pasta sauce, and you are done!

The sweetness of the sauteed vegetables paired with the salty tang of the pasta sauce is a delightful combination. And the cannellini beans, oh! If you aren’t familiar with these white beans, they are smooth and creamy and simply wonderful.